This fish and tomato curry recipe from Hugh Fearnley-Whittingstall is a flavoursome, spicy dish
Serves 3-4
- Rapeseed or sunflower oil 2 tbsp
- Onion 1 large, sliced
- Ginger 2 tsp, freshly grated
- Garlic 3 cloves, grated
- Medium curry powder, or paste 1 tbsp
- Cinnamon stick 1 (optional)
- Tomato passata 300ml
- Coconut milk 100ml
- Sugar ½ tsp
- White fish fillets 500g (such as pollack, coley or sustainably caught haddock, skinned)
- Large lime ½, juice of
- Sea salt and freshly ground black pepper
- Coriander leaves (optional)
- Black onion (kalonji) seeds a few (optional)
- Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
- Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
- Meanwhile, check the fish for pin bones, prising out any found with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (trying not to break up the fish). Remember it will continue to cook after it’s been taken off the heat.
- Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds.
Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25
You will need
- Rapeseed or sunflower oil 2 tbsp
- Onion 1 large, sliced
- Ginger 2 tsp, freshly grated
- Garlic 3 cloves, grated
- Medium curry powder, or paste 1 tbsp
- Cinnamon stick 1 (optional)
- Tomato passata 300ml
- Coconut milk 100ml
- Sugar ½ tsp
- White fish fillets 500g (such as pollack, coley or sustainably caught haddock, skinned)
- Large lime ½, juice of
- Sea salt and freshly ground black pepper
- Coriander leaves (optional)
- Black onion (kalonji) seeds a few (optional)
Method
- Heat the oil in a large saucepan over a medium-low heat. Add the onion to the pan and cook, stirring regularly, for 8–10 minutes until soft.
- Now add the ginger, garlic, curry powder or paste and cinnamon stick, if using, and fry for a minute or two. Add the passata and coconut milk, the sugar, a pinch of salt and some pepper. Stir well and simmer, stirring from time to time, for about 10 minutes until rich and well blended.
- Meanwhile, check the fish for pin bones, prising out any found with tweezers, then cut into large pieces, about 4cm square. Add these to the sauce, bring back to a very gentle simmer and cook for 4–6 minutes until the fish is just cooked through, stirring very carefully a couple of times (trying not to break up the fish). Remember it will continue to cook after it’s been taken off the heat.
- Stir in the lime juice, taste and add more salt or pepper if needed. Serve straight away with rice. Finish with a scattering of fresh coriander and black onion seeds.
Light & Easy by Hugh Fearnley-Whittingstall is published by Bloomsbury, £25
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